This THM Baking Blend Coffee Cake is moist, has a tender crumb, and is fantastic with your favorite cup of coffee or tea. In addition to fresh blueberries, it also has an incredible crumb topping. It’s lovely to serve for brunch, an afternoon snack, or even get-togethers. All of the ingredients are naturally gluten-free, grain-free, keto, and low carb.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
The secret to having the ultimate experience when biting into this coffee cake is the THM Baking Blend. If you’ve never tried it before, this is the perfect recipe to use it for.
Another thing I enjoy about it is that it is lighter and less dense than using straight almond flour. It can be used to make all sorts of foods like a pizza crust, pancakes, cupcakes, muffins, cakes, and so much more.
What You’ll Need
- Baking Blend - It’s worth ordering a bag of this baking blend. I think you will love how versatile it is and all the things you can do with it. You will need it for the cake and the crumb topping as well.
- Sweetener - Using some sweetener gives the coffee cake a fantastic sweetness. It’s not an overwhelming sweetness, but just right.
- Baking Powder - A little bit of baking powder can take your coffee cake from flat and boring to fluffy and delicious. Don’t skip adding it.
- Vanilla - It gives the cake the best flavor, and you don’t need a lot.
- Eggs - We do use five eggs in this recipe, and it’s the right amount. I know it sounds like a lot, but when you taste the cake, you’ll see how great the texture is.
- Canned Coconut Milk - Using coconut milk will not only enhance the way the coffee cake tastes but also is going to keep it dairy-free too.
- Coconut Oil - You can use refined coconut oil or virgin depending on your preference. Refined doesn’t taste like coconut, but virgin does. It’s going to be needed in the coffee cake and topping.
- Blueberries - I love adding fresh blueberries to the THM Baking Blend coffee cake. They give the cake an extra kick of flavor.
What is THM Baking Blend?
This baking mix is a gluten free low carb flour blend of oat fiber (not oat flour - this is low carb and very high in fiber), almond flour, coconut flour, golden flax meal, collagen, and glucomannan. It has a lot of fiber so it is more filling and lower calorie than baking using almond flour. Check out more info HERE. It is great in low carb baking.
For a nut-free baking blend recipe try this one from Briana Thomas.
How To Make THM Baking Blend Coffee Cake
Step One: Coat a baking pan with cooking spray and preheat the oven to 350 degrees.
Step Two: In a medium bowl, mix the baking blend, sweetener, baking powder, eggs, coconut milk, and vanilla. Stir well until smooth. Pour in the coconut oil. Then fold in the blueberries and spread the batter into a pan.
Step Three: Combine the sweetener, baking blend, and coconut oil in a food processor. Mix until there are large wet crumbs, then sprinkle them on top of the cake.
Step Four: Bake the coffee cake for 45 minutes until it’s light golden brown. When you touch the top of the cake with your fingertip, it should feel slightly firm.
THM Baking Blend Coffee Cake Variations
I wanted to share a few ideas to add some fun flavors to the coffee cake. Naturally, it’s delicious the way it is, but sometimes we make a couple of different options for get-togethers.
- Cinnamon - Add a teaspoon of cinnamon to the batter and ½ teaspoon to the crumb for a burst of flavor.
- Spices - If you want something more than cinnamon, you could use a combination of nutmeg, allspice, or pumpkin spice. I recommend sticking to ½ - 1 teaspoon, so it’s not too much.
- Nuts - Any kind of nut you like would taste great on the cake. I prefer walnuts or pecans, but try others to see what you enjoy the most.
- Fruit - You can use a mixture of berries or just blueberries. It’s fun to add in some strawberries or raspberries.
- Chocolate - Swap out the blueberries for sugar free chocolate chips to make a chocolate chip coffee cake!
How Do You Store Coffee Cake?
You can keep the cake at room temperature for up to 2 days or in the fridge for up to 5 days. It tastes good when eaten chilled, but you can also toss it in the microwave for 10 seconds or so if you like it warm.
Is There Coffee In Coffee Cake?
No, there actually isn’t any coffee in the cake. It gets its name because it’s a yummy treat to go with a cup of coffee. If you aren’t much of a coffee drinker, you can serve it with a cup of warm tea instead. Or just eat it without either, and it’s still going to be delicious.
Ingredients
- 3 tablespoon coconut oil melted
- 1 ½ cups Trim Healthy Mama Baking Blend
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2.5 teaspoon baking powder
- 2 teaspoon vanilla
- 5 eggs
- 1 cup canned coconut milk
- 1 cup fresh blueberries
Crumb
Instructions
- Preheat oven to 350. Spray an 8x8 pan with cooking spray.
- Combine melted coconut oil with the baking blend, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the blueberries. Spread in the prepared pan.
- Pulse the crumb ingredients in a food processor until large wet crumbs form. Sprinkle on top of the cake.
- Bake for 45 minutes until the cake is lightly browned around the edges and feels firm when pressed with your finger.
Notes
Nutrition
Jennifer says
Ingredients say baking blend, but instructions say coconut flour. It’s baking blend, right?
Taryn says
Yes. I'll fix that asap.
Roberta says
I was wondering if you could suggest some tips to try making a DIY BAKING BLEND (prefereably without coconut flour which I am not a fan of) since where I live it's not sold nor distributed by eshops... It would be very appreciated, thank you in any case
Holly says
Delicious! We doubled the blueberries and baked in a 9x9 pan. The topping was sooo yummy, especially with some pecans thrown in. I will definitely make this again and again!